TERIYAKI CHICKEN THIGH

6 Servings

Ingredients:

12 bone-in skinless chicken thighs

1 tbs vegetable oil

1/2 cup sake (I used cooking wine instead)

1/4 cup mirin

2 tbs soy sauce

2 tsp brown sugar

Direction:

• Trim fat
• Heat oil on high heat in a pan
• Add chicken in single layer and cook until deep golden brown on both sides for 3 - 4 minutes each side
• Transfer to slow cooker
• Throw away the fat from the pan
• Add sake/wine, mirin, soy sauce, and brown sugar to skillet until boiling
• Pour over chicken and cook on high for 5 hours
• Use spoon to pour some sauce over the chicken